CHINESE BUN CALORIES RECIPES
CHINESE STEAMED BUNS RECIPE | ALLRECIPES
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 24 steamed buns
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, CarbohydrateContent 8.4 g, FatContent 0.7 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 35 mg, SugarContent 1.2 g
CHINESE STEAMED BUNS WITH MEAT FILLING RECIPE | ALLRECIPES
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Main Dishes Dumpling Recipes
Total Time 4 hours 0 minutes
Prep Time 50 minutes
Cook Time 30 minutes
Yield 24 steamed buns
Number Of Ingredients 12
Steps:
- Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
- Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
- Prepare dough for Chinese Steamed Buns.
- Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 32.9 calories, CarbohydrateContent 0.8 g, CholesterolContent 14 mg, FatContent 1.8 g, ProteinContent 3 g, SaturatedFatContent 0.5 g, SodiumContent 131.9 mg, SugarContent 0.6 g
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CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
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Reviews 4.0
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Calories 191.4 calories per serving
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Reviews 4.0
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CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD
Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.
From chinasichuanfood.com
Reviews 5
Total Time 110 minutes
Category Chinese
Cuisine Northern
Calories 297 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 110 minutes
Category Chinese
Cuisine Northern
Calories 297 kcal per serving
- Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.
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CHINESE SAUSAGE BUNS (LOP CHEUNG BAO)
"Amount Per Serving
calories 371
% Daily Value *
Total Fat 15 g 22 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 30 mg 10 %
Sodium 766 mg 32 %
Potassium 0 mg 0 %
Total Carbohydrate 47 g 16 %
Dietary Fiber 2 g 7 %
Sugars 8 g
Protein 13 g 26 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 0 %
Iron 4 %"
From bigoven.com
Reviews 0
Total Time 2 hours
Cuisine Chinese
Calories 269 calories per serving
From bigoven.com
Reviews 0
Total Time 2 hours
Cuisine Chinese
Calories 269 calories per serving
- "In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast “blooms” and foams (about 15 minutes). Stir in 1 tablespoon oil and set aside. Whisk together the flour, cornstarch, salt, and baking soda in a medium-sized bowl, and stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated. After the dry and wet ingredients are incorporated, knead the dough with your hands until the dough becomes smooth and soft. If the dough looks sticky , add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth and soft. Coat the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough rest until it has doubled in size (about 1 hour). While the dough is proofing, prepare your steaming device/setup of choice. (Check our Chinese cooking tools page for steamer setup options using a steamer rack in a wok or a multi-level metal steamer, both of which we use regularly in our kitchen.) Place the lop cheung (Chinese sausages) on a heatproof plate and steam for 10 minutes. Let cool. For this recipe, we called for a whole lop cheung in each bun, but if you feel this is too much, just split them lengthwise after they’ve steamed and cooled and use half a chinese sausage for each bun! After the dough is finished proofing, punch the dough down to flatten it. Portion the dough into 10 equal balls and shape each ball into a long strip, measuring 10 inches long. Wrap each length of dough around one lop cheung so the dough overlaps. Tuck in the loose ends. This is the same method used in our recipe for Chinese Hot Dog Buns. Place each bun on one of your prepared rectangles of parchment paper, and place the buns into your steamer. Cover with a damp kitchen towel to keep the dough from drying out, and let rest for 20 minutes. Place the buns in the steamer with 1½ inches of cold water, and turn the heat on high. Once you can see steam coming out, turn the heat down to medium, and let the buns steam for another 10 minutes until they have expanded in size. Remove the steamer from the stove. Let the buns rest inside the steamer for 5 minutes--do not remove the cover. This is an important step, because if you remove the cover too early, the buns will collapse and lose their fluffy shape! After those five minutes have elapsed, transfer the buns to a plate and serve warm! These Chinese sausage buns freeze and reheat really nicely. Make sure you steam the buns and let them cool completely before freezing. Reheat by placing the frozen buns into a steamer, and steaming for about 10 minutes."
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CHINESE STEAMED BUNS WITH MEAT FILLING RECIPE | ALLRECIPES
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
From allrecipes.com
Reviews 4.6
Total Time 4 hours 0 minutes
Category Main Dishes, Dumpling Recipes
Calories 32.9 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 4 hours 0 minutes
Category Main Dishes, Dumpling Recipes
Calories 32.9 calories per serving
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
See details
CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
From allrecipes.com
Reviews 4.5
Total Time 9 hours 40 minutes
Category Bread
Calories 28.1 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 9 hours 40 minutes
Category Bread
Calories 28.1 calories per serving
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
See details
CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
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Reviews 4.0
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CHINESE HAMBURGER(ROU JIA MO)-PORK BELLY BUNS | CHINA ...
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From chinasichuanfood.com
Reviews 5
Total Time 120 minutes
Category staple food
Cuisine Chinese
Calories 482 kcal per serving
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Total Time 120 minutes
Category staple food
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